- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats (not instant or quick oats)
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly ground nutmeg
- 4 tablespoons unsalted butter, softened
- 1/2 cup packed light or dark brown sugar
- 1 cup Mott's® Cinnamon Applesauce
- 2 large eggs
- 2 cups finely shredded carrots
- 1/2 cup coarsely chopped walnuts
- 1/4 cup shredded sweetened coconut
- Preheat the oven to 400 degrees F and line a standard 12-cup muffin pan with paper liners.
- Whisk the flour(s), oats, baking powder, cinnamon, salt, ginger, and nutmeg together in a medium bowl. Set aside.
- With a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter and sugar together on medium speed for about 3 minutes until a thick paste forms. Scrape the beaters and the bowl.
- Add the applesauce and eggs and beat on medium-low speed until the sugar paste breaks up and a loose batter forms. Stir in the carrots, walnuts, and coconut.
- Gently stir in the flour mixture just until it is incorporated--don't over mix. The batter will be very thick.
- Divide the batter evenly between the 12 muffin cups, mounding it to the brim of each paper liner.
- Bake for about 25 minutes, until the muffins are browning on top. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
04/18/2018
recipepes.com
Carrot Morning Glory Muffins (Gluten Free Optional), recipe
PT15M
PT1H
5
455 calories